Slow Cooker Shepherd’s Pie

Slow Cooker Shepherd’s Pie is so easy to make and it’s perfect for an easy dinner all year round.

Now I do get the question quite often ‘If you are making a Shepherd’s Pie anyway, why would you make it in the slow cooker?’ – and it is a legit question.

The answer is that it can slowly simmer there for hours, with the flavours just intensifying.  It is also great for serving at a party or a crowd because it can be served straight from the slow cooker.

Method

1. In a frypan heat the olive oil until hot.

2. Add the onion, celery and carrot and cook until soft and starting to colour.  Add the mince and cook until browned well.

3.  Pour the mince mixture into the slow cooker.  Add the tin of tomatoes, tomato sauce, Worcestershire sauce and gravy mix.

4. Cook on HIGH for four hours.  Stir every so often.

5. Cut the large potatoes into quarters and boil in salted water until tender.

6. Add the milk and butter and mash until smooth.

7. Take the lid off the slow cooker and if there is a lot of liquid pooling on top of the mince, remove it with a spoon and discard.

8. Spoon the potato neatly over the top of the mince and top with the cheese.

9. Place the lid on the slow cooker and cook for a further hour or until the cheese is melted.

10. Alternatively you can remove the crockery and brown the cheese under the grill (if your slow cooker bowl is suitable to do so).

11. Serve with a salad and crusty bread.

Recipe Hints and Tips:

• Slow Cooker Shepherds Pie can be frozen but is quite messy to scoop out.  It can be kept in the fridge for up to three days.